Anolon Academy

Chef Adam D’Sylva’s Beurre Blanc Sauce


  • 60ml Dry White wine
  • 60ml White wine vinegar
  • 2 finely chopped shallots
  • 180 grams unsalted butter, cubed and refrigerated
  • 1 Bay leaf
  • White pepper
  • Dash Pouring cream
  • Squeeze of lemon juice


Add white wine, white wine vinegar to milk pan bring to the boil over medium-high heat.

Allow the liquid to boil, Add shallots and a bay leaf aromatics. Leave uncovered for about 3 minutes, stirring occasionally until the liquid is reduced down by half.

Remove the pan from the heat and strain the liquid into the Open French Skillet, discarding the shallots as you go.

Place the Skillet over low heat, and start to add your butter cubes 1 or 2 at a time, whisking continuously until the cubes are almost completely melted, before adding the next couple of butter cubes and continuing the same process.

It’s important to use chilled butter here as this will help to regulate the temperature of the Buerre Blanc.

Add the dash of cream to stabilize the sauce.

Keep whisking the mixture to incorporate the butter with the liquid and when you get down to your last couple of butter cubes, take the pan off the heat and continue to whisk until the final cubes of butter have mixed through the sauce. This should take around 7 or 8 minutes all told.

Season with a little salt and ground white pepper and a squeeze of lemon juice to lift the sauce.

Pour into a wide sauce boat for serving.